This coffee is just insane. This coffee gives off consistent notes of Lime, Lemongrass and Floral, while maintaining a smooth and Lactic body. And it all starts at Sebastian Ramirez’s farms, where this Caturra gets handpicked and hand selected, and after that, the cherries get sealed in a container filled with CO2, where they will undergo a Carbonic Maceration for 100 hours, while controlling the pH and temperature. it is then depulped and sealed again, but this time with a culturing of Hops, that Sebastian calls Mosto, for another 100 hours. After all of this, the coffee is dried in Elbas (open patios) for up to 30 days, and stabilized for another 15 days. We are so excited for this coffee and if you ever try it, you will know exactly why.

Taste Notes: White Peach, Lemongrass, Lime, Floral
Origin: Quindo, Colombia
Process: Black Honey – Yeast Inoculation
MASL: 1744
Varietal: Caturra